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Healthy Vegan Red Velvet Cupcakes Recipe, WITHOUT Food Coloring

Updated: Jan 25

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Nothing can impress your guests more than beautiful and delicious cupcakes, made of natural ingredients only.

Easy baking, looking professional!

Vegan Red Velvet Cupcakes, No Food Color
Vegan Red Velvet Cupcakes, No Food Color

There are two recipies here:

Cinnamon Girl's Red Velvet Cupcakes

Maadaney Hateva's Cream Cheese Cream



Cinnamon Girl's 16 medium size Red Velvet Cupcakes Recipe

Oil the baking cups before starting.


Ingredients:

1 jar of Cinnamon Girl's Vanilla Cupcakes Mix

1/2 TBSPN of cocoa powder

1 cup of pealed, cooked and grated beat root

Fresh squeezed juice from one lemon

1/2 cup of plant-based milk

1/3 cup of vegetable oil




Instructions:


1. Preheat the oven to 350 degrees.


2. Mix vanilla cupcake mix with cocoa powder.


3. Mash the beat root, plant based milk and lemon juice with a blender.


4. Add the oil and the mashed beatroot to the mix, and mix it all to dough.


5. Move the dough to the baking cups and bake for 15 minutes. To check if the cupcakes are ready, stick a toothpick in the center. The cupcakes are ready when the toothpick comes out clean.


6. When the cupcakes are ready, cool down and then refrigerate for a few hours.


7. After the cupcakes are cold, top with cashew cream cheese cream.


The cupcakes mused be stored in the refrigerator.


Products needed for this recipe:

CLICK HERE for more vegan recipes, ideas and products for colorful vegan birthday cakes, without any food-color.


Maadaney Hateva's Probiotic Cashew Creamcheese Cream Resipe

Ingredients: 30grams of the fat part of refregirated coconut cream, after refregirated for at least 24 hours and separated from the liquids

25grams powderred sugar

40grams of instant vanilla pudding mix


Instructions:

Whip the coconut cream with the powderred sugar and pudding mix until the whipped cream is fomed and solid. fold the creamcheese into the whipped cream and refrigerate for a few hours before adding to the cake.


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